It is possible to join a layer cake with buttercream filling.It can be used to fill other pastries, such as cupcakes and Twinkies.Two basic buttercream filling recipes can be found in this article.It will show you how to use it, and give you ideas for flavor.
Step 1: Put the butter in a mixing bowl and beat it.
The food processor has a whisk attachment.It will make things simpler.In a pinch, you can use a whisk or wooden spoon.If you want a less sweet buttercream, use salted butter.
Step 2: Half of the sugar should be added.
Put it in the butter and it will be smooth.Adding a small amount of sugar at a time will give the butter enough time to absorb it.It gives you a smooth texture.Start at a slow speed if you are using a handheld mixer.The sugar won't fly out everywhere.If you want the texture to be even smoother, sift the sugar first.Any clumps will be broken up by this.
Step 3: The rest of the ingredients are added.
The buttercream will have a slight ivory color.If you prefer pure white buttercream, use extract instead.Adding icing coloring will give your buttercream color.You can use the gel kind instead of the liquid kind.
Step 4: Take the ingredients and beat them together.
It will take about three minutes.There shouldn't be streaks, swirls, or clumps.Once the sugar is mixed in, you can increase the speed of the handheld mixer.
Step 5: If necessary, adjust the texture.
This is dependent on your preferences.Add more sugar if the buttercream is too thin.Add more milk if the buttercream is too thick.If you want to add more, start with a few at a time.
Step 6: Put the butter into a bowl and beat it.
You can use a handheld mixer or food processor.It will be quicker.In a pinch, you can use a whisk or wooden spoon.If you want a less sweet buttercream, use salted butter.
Step 7: The other half of the confectioners/icing sugar should be put into the butter.
The butter will absorb the sugar better if you add it a little at a time.You will get a smooth cream in the end.Start at a slower speed if you are using a handheld mixer.The sugar will not fly out.The butter should be sieved into the sugar.This will remove clumps.
Step 8: The rest of the sugar, milk, and cocoa powder should be mixed with it.
When the color and texture are smooth, keep mixing.There should be no streaks or swirls.It will take about three minutes.If you use a handheld mixer, you can increase the speed after you mix the sugar and cocoa powder.
Step 9: It's a good idea to mix in some extra flavor.
If you give your buttercream a hint of another flavor, it will taste better.To evenly distribute the flavor, be sure to mix it thoroughly.There are some ideas that work well with chocolate.Almond extract adds a hint of extra flavor to the buttercream.Adding brandy or rum will give the buttercream a richer flavor.
Step 10: The texture should be checked and adjusted to your liking.
Add more sugar if the buttercream is too thin.Add more milk if the buttercream is too thick.If you want to add more, start with a few at a time.
Step 11: Adding some flavor to your basic buttercream is a good idea.
You can add one of the flavors in this section after you have made the buttercream.You can either use the extract or not.
Step 12: You can make a coffee buttercream for cakes.
The instant coffee should be dissolved in 2 cups of hot water.When the coffee is cool, beat it to the buttercream.If the texture is too thin, add more confectioners/icing sugar.
Step 13: Lemon buttercream is good for white cakes.
Lemon juice can be added to the buttercream.Add 2 ounces of lemon peel.Take everything together and smooth it out.Add some confectioners/icing sugar to even out the texture.
Step 14: There is an orange buttercream.
You can add orange juice or Grand Marnier to the buttercream.Adding 2 ounces of orange peel will give it more texture.When the buttercream is smooth, beat everything together.Add some confectioners/icing sugar if the texture is too thin.
Step 15: You can make a strawberry or raspberry buttercream.
Add a small amount of jam to the buttercream.There are no streaks or swirls when you beat everything together.If the texture is too thin, add some confectioners/icing sugar.
Step 16: Before you start filling your pastries, make sure they are cool.
If you use buttercream on a pastry that isn't completely cooled off, it will melt and make a mess.
Step 17: The base layer of a cake can be spread with a butter knife.
Right up to the edges, spread the buttercream evenly.Place the top layer on the cake.
Step 18: There are some strawberry slices between the cake layers.
Place some thinly sliced strawberries on top of the buttercream after you have spread it over the bottom layer.Try to spread them evenly so that no one can see them.Spread more buttercream on top if you have arranged the strawberries.The upper cake layer should be covered when you are done.Other types of fruit can be used as well.
Step 19: You might want to spread some jams over the buttercream before putting the top cake layer on.
Spread some of your favorite jam over the buttercream after you have spread the bottom cake layer.Make sure that the jam is spread evenly.The upper cake layer should be covered when you are done.
Step 20: To hollow out a cupcake, use a spoon.
An apple corer or a measuring spoon can be used.There is a hole on the top of the cupcake.The hole should be filled with buttercream.Fit a piping bag with your desired decorating tip and swirl more buttercream on top to cover the hole.
Step 21: You can fill homemade Twinkies with a piping bag.
The end of the bag should be filled with a filling tip.There are three holes in the bottom of the pastry.You can fill the pastry by squeezing the bag as you poke the holes.
Step 22: Cream puffs can be filled with a paring knife and a piping bag.
There is a large slit on the side of a cream puff.Put the tip of the piping bag into the slit.When the buttercream starts oozing out from the slit, stop.This is the first step for all of the cream puffs.